Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability
Publication date
01/05/2020Metadata
Show full item recordCitation
Raikos , V , Hayes , H & Ni , H 2020 , ' Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability ' , International Journal of Food Science and Technology , vol. 55 , no. 5 , pp. 1935-1942 . https://doi.org/10.1111/ijfs.14427
Rights
This is the peer reviewed version of the following article: Raikos, V., Hayes, H. and Ni, H. (2020), Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int J Food Sci Technol, 55: 1935-1942., which has been published in final form at https://doi.org/10.1111/ijfs.14427. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.